Braciole
Long braised bundles of stuffed beef, fork tender, and nestled in sauce. Perfect recipe for a Sunday dinner or for easy entertaining.
Servings: 0
Equipment
- Dutch Oven or pot big enough for browning the braciole and braising
Ingredients
- 1 cup breadcrumbs, seasoned preferably homemade, crusts removed
- 4 cloves garlic, minced use fresh garlic, not jarred garlic or garlic powder
- 2 cloves garlic, smashed (for the sauce)
- 1/4 -1/2 cup fresh parsley, chopped
- 1/2 cup freshly grated pecorino cheese
- 1/2 cup freshly grated provolone
- 3 tbsp extra virgin olive oil, more as needed
- 2 lbs top round cut into 12 slices about 1/2-inch thick For one big braciole use flank steak, butterflied (see notes)
- fine sea salt, to taste
- freshly ground black pepper, to taste
- olive oil for searing
- kitchen twine or toothpicks
- 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
- 3-4 cups tomato passata, or strained tomaotoes substitute with tomato puree or sauce of choice
Instructions
- Prepare the filling. In a bowl, mix the breadcrumbs, garlic, parsley, and cheeses. Drizzle with 2 tablespoons of extra virgin olive oil and gently combine until well mixed. Set aside.
- Slice the bottom round into 12 slices about 1/2-inch thick, or ask your butcher to do this for you. Between two sheets of plastic wrap pound to 1/4-in thick with the toothed side of a meat mallet.
- Season both sides with salt and pepper.
- Spread the filling mixture evenly over the steaks. Starting from the short end, roll the steak into a cylinder - not too loose and not too tight. Note, before the last roll, tuck the sides in to make a neat bundle. Secure with kitchen twine or toothpicks (see notes).
- In a Dutch oven or something comparable, heat 2-3 tablespoons of olive oil over medium high heat. Add the braciole and sear on both sides until nicely brown. Remove and set aside.
- Turn off the heat and add the wine. Return to a moderate heat and deglaze the pot, stirring in all those flavorful browned bits that have stuck to the bottom.
- Add the passata, season with salt and pepper and add the smashed garlic cloves. Return the braciole to the pot, nestling into the sauce and spooning some sauce over the top. Bring to a low boil, then reduce to a gentle simmer (where the bubbles barely break the surface). Cover and cook 2-3 hours, until fork tender, turning the braciole every 30 minutes or so.
Notes
PRO TIPS
If you want to make one long braciole to serve and cut from, then consider flank steak, butterflied and pounded to 1/4-inch (1/2 cm) thickness, stuff and roll (jellyroll-style) along the grain. Tie with kitchen twine in 2-inch intervals.
Flank steak halved and then butterflied will also make 4 nice sized braciole, if you are seeking something in smaller quantity.
Don't worry too much about exact measurements here for the filling. This is one of those recipes that you can eye once you have an understanding of the flavor profile. Tossing in more breadcrumbs and/or cheese as needed, for example. This recipe is meant as a guide, not a rule, so feel free to make adjustments.
SECURING WITH TOOTHPICKS
When making smaller braciole, if you decide to use toothpicks, it's helpful to use the same number of toothpicks for each little bundle. For example, two. This way you know you are looking to remove two from each braciole, with no confusion. If one comes loose, you will know right away and can find and remove it from the sauce.
VARIATIONS
There are a lot of regional and family variations for braciole - and they are all correct. Adding prosciutto, pine nuts and raisins to the filling is something you might see. If it is how you grew up with it and it holds a connection for you, that is how you should make it.
Consider adding braciole to your pot of Sunday sauce, tossing in sausage and meatballs for a really special treat.
The point is less is more and keep it simple. I typically use tomato passata if I am making braciole on a whim, but if and when I have homemade tomato sauce at the ready, I'd certainly reach for that.